White Bean Chicken Chili with Green Chilies and Cilantro

Chef’s secret time: if you want a bowl of chili that tastes like it slow-cooked all day but only takes an hour, listen up. I stumbled onto this trick after too many bland, soupy white chilis—turns out the secret isn’t exotic spices or hours of simmering, it’s smart layering: browning the chicken, blooming the spices, and finishing with a bright hit of cilantro and lime. When you follow those three moves, the kitchen smells like comfort and fiesta at once—roasted garlic, toasty cumin, and a zesty citrus lift. I’ll walk you through each step, plus quick fixes if your chili threatens to go watery or flat. This one’s reliable, forgiving, and worth the small bit of effort.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This White Bean Chicken Chili uses simple pantry staples to deliver big flavor: creamy **cannellini beans**, tender **browned chicken**, and a lively tang from **lime** and **cilantro**. Texture plays like a dream—silky beans, chunky shredded chicken, and a light broth that clings to your spoon. It’s easy enough for a weeknight but impressive enough for guests. And trust me, once you smell the spices bloom in the pan, you’ll know why this one gets made a lot at my place.

Ingredients

For the Main Dish:

• 1 lb boneless skinless chicken thighs (or breasts), trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups low-sodium chicken broth
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 cup fresh cilantro, roughly chopped

For the Sauce / Garnish (if applicable):

• 1/2 cup plain Greek yogurt or sour cream (optional)
• 1 cup shredded Monterey Jack or cheddar (optional)
• Avocado slices, tortilla chips, extra cilantro, and lime wedges for serving

How I Make It

Step 1:

Heat a large Dutch oven over medium-high and add 2 tbsp olive oil. When the oil shimmers, add the chicken pieces in a single layer. Let them brown without moving for about 3–4 minutes—you want golden edges, not grey hunks. The sizzle and that toasty smell tell you flavor is happening. Work in batches if needed so the pan stays hot.

Step 2:

Move the browned chicken to a plate. Reduce heat to medium, add the chopped onion, and sauté until soft and translucent, about 5 minutes. Toss in the garlic, cumin, chili powder, and oregano; stir until fragrant—about 30 seconds. This step “blooms” the spices and gives the chili depth.

Step 3:

Add the beans, diced green chilies, and chicken broth to the pot. Return the chicken to the pot. Bring everything to a gentle boil, then lower to a simmer. You’ll hear a soft bubbling and see little steam curls—perfect. Simmer, uncovered, for 20 minutes so flavors marry and the broth reduces slightly.

Step 4:

Using a potato masher or the back of a large spoon, mash about a cup of the bean mixture right in the pot to thicken the broth and create a creamy texture. Taste and adjust with salt and pepper. If you want a richer mouthfeel, stir in a bit of Greek yogurt or cream at this point. Cook another 3–5 minutes so everything heats through.

Step 5:

Finish with 2 tbsp lime juice and 1/2 cup chopped cilantro. The bright green flecks and citrus aroma pop against the warm, savory base. Serve hot with avocado, tortilla chips, cheese, and a dollop of yogurt. Remember: chicken should register 165°F on an instant-read thermometer if you want to be exact.

Pro Tips

• Brown the chicken in a hot pan—those golden bits make the broth taste richer. Scrape the fond when you add the onions to capture that flavor.
• If your chili tastes flat, stir in an extra splash of lime juice or a pinch of salt; acidity wakes flavors up.
• Prefer a thicker chili? Mash more beans or simmer an extra 10 minutes to reduce the liquid.
• Make it ahead: chili often tastes better the next day as flavors meld—just reheat gently on the stove or in the microwave.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ firm tofu: use 14 oz extra-firm tofu, press and cube, then brown for a vegetarian version (protein and texture change slightly).
• Greek yogurt ↔ coconut yogurt for dairy-free creaminess (coconut adds a subtle sweetness).
• Green chilies ↔ 1–2 chopped poblano peppers for a fresher, roasted flavor.
• Use low-sodium broth to control salt; this recipe easily fits gluten-free diets.

Variations & Tips

• Spicy: add 1–2 chopped jalapeños with the onions and a pinch of cayenne.
• Kid-friendly: reduce chili powder and omit jalapeños; serve with mild cheese and chips.
• Smoky: stir in 1 tsp smoked paprika or use a chipotle pepper in adobo for depth.
• Low-carb: skip the beans and add diced zucchini and extra cauliflower for body.
• Creative twist: finish with a spoonful of corn relish or roasted corn salsa for a sweet, crunchy contrast.
• Meal-prep: portion into individual containers for easy lunches; it reheats beautifully.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chili up to 3 days ahead and store in an airtight container in the fridge. Reheat gently on the stove over low-medium heat, stirring occasionally. Add a splash of broth if it thickened too much.

Can I double the recipe?

Sure thing. Use a larger pot and give the chili a little extra simmer time—about 5–10 minutes more—to meld flavors evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping; olive oil works well here.

How do I know it’s done?

Look for tender, cooked-through chicken and a slightly reduced, flavorful broth. If using a thermometer, chicken should reach 165°F. The aroma should smell balanced—warm spices with a citrus lift.

What if I don’t have ingredient X?

Missing cilantro? Use parsley and extra lime. No cannellini beans? Great northern or navy beans work fine. No green chilies? A squeeze of salsa or a chopped mild pepper fills the gap.

How I Like to Serve It

I ladle this chili into deep bowls, scatter shredded cheese, a dollop of Greek yogurt, sliced avocado, and a handful of crushed tortilla chips for crunch. Pour a cold beer or a sparkling lime agua fresca on the side. It fits weeknights when you want comfort food, and it shines at potlucks because everyone eats from a giant, steaming pot of goodness.

Notes

• Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat slowly and add a splash of broth if needed.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer to be certain.

Final Thoughts

Closing: You just made a bowl of cozy, bright, and satisfying chili—now go impress someone, or just yourself, with your homemade masterpiece!